• 1.5 cups water
  • 0.5 cup sugar
  • 5 whole cloves
  • 1 cinnamon stick (about 3-inch)
  • 1 teaspoon whole cardamom seeds
  • 2 inches candied orange rind – about 1 tablespoon (substitute 3 inch fresh orange rind)
  • 750 ml GHV Frontenac red table wine (1 bottle)
  • 2 tablespoons raisins
  • 2 tablespoons almonds, blanched whole (or slivered)


  1. In a non-aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
  2. Tie all spices and the peel into a small piece of cheesecloth for easy removal.
  3. Add the spices and peel and wine to the sauce pan and warm through, covered, 5 minutes.  If boiled, the alcohol evaporates.
  4. To serve: Stand one spoon in each glass, evenly divide Glögi into each glass.

Add a few raisins and almonds in each, or serve separately. Serves 4